Slow Cooker Butter Chicken
Make this Slow Cooker Butter Chicken for a flavorful dinner that your whole family will love! It's mildly spiced, creamy, comforting, and the chicken turns out perfectly tender and juicy every time.
Equipment
- 4-quart slow cooker or larger
- cutting board
- knife
- whisk for stirring cream
- measuring spoons
- instant-read thermometer to check chicken doneness
Ingredients
- 5 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 16 oz tomato sauce or passata
- 1 teaspoon ground cumin
- 2 teaspoons garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar or honey
- 2 lb chicken thighs
- 3 tablespoons unsalted butter, cut into small cubes
- 1/2 cup heavy whipping cream (double cream in the UK)
- 2 tablespoons fresh parsley, mint, or cilantro for garnish
Instructions
- To the slow cooker, add ginger, garlic, tomato sauce, spices, salt, and sugar. Stir to combine, then add the chicken thighs and coat well in the sauce.
- Scatter the butter cubes over the top, cover, and cook on HIGH for 1.5–2 hours or on LOW for 4–6 hours. The chicken is done when it reaches 165°F internally.
- Remove the chicken and let it cool slightly on a cutting board.
- Stir the heavy cream into the sauce and whisk until creamy.
- Cut the chicken into bite-sized pieces and return it to the sauce.
- Serve with basmati rice and naan bread. Garnish with parsley, mint, or cilantro before serving.
Notes
Do not add water — the chicken releases enough liquid for the sauce. You can substitute tomato sauce with passata or blended canned tomatoes. For a non-dairy version, use coconut milk instead of heavy cream. Omit chili powder for a kid-friendly version. Garnish with cilantro, parsley, or mint before serving with basmati rice and naan.